The study presents results of a long-term scientific and research work on the improvement of maize utilization at the Department of Technology of the Maize Research Institute, Zemun Polje. This research was aimed at the development of new assortment of plant food, feed and maize-based technical products of high quality. The application of modern processing technologies resulted in the production of highly valuable food: whole grain of micronised red-, yellow- and white- maize, concentrate for bread production bread and traditional Serbian corn bread with biologically valuable ingredients of red- and yellow- maize. Besides these food products, the original technology of maize cob processing has been developed. Various lignocelluloses granules intended for utilization in different sectors of industry, agriculture and environmental protection.
U radu su prikazani rezultati višegodišnjeg naučnoistraživačkog rada na unapređenju korišćenja kukuruza u Odseku za tehnološka istraživanja Instituta za kukuruz. Ova istraživanja usmerena su ka stvaranju novog asortimana kvalitetne biljne hrane i tehničkih proizvoda. Primenom savremenih tehnologija prerade osvojena je proizvodnja nove i jedinstvene visokovredne hrane: integralno brašno mikronizovanog zrna crvenog, žutog i belog kukuruza, koncentrat za proizvodnju hleba, hleb i proja sa biološki vrednim sastojcima kukuruza crvenog i žutog zrna. Pored toga, razrađena je originalna tehnologija prerade kukuruznog oklaska. Dobijeni su različiti lignocelulozni granulati namenjeni za upotrebu u različitim granama industrije, poljoprivredi i zaštiti životne sredine.
TY - JOUR
AU - Radosavljević, Milica
AU - Jovanović, Rade
AU - Vančetović, Jelena
PY - 2005
UR - http://rik.mrizp.rs/handle/123456789/101
AB - The study presents results of a long-term scientific and research work on the improvement of maize utilization at the Department of Technology of the Maize Research Institute, Zemun Polje. This research was aimed at the development of new assortment of plant food, feed and maize-based technical products of high quality. The application of modern processing technologies resulted in the production of highly valuable food: whole grain of micronised red-, yellow- and white- maize, concentrate for bread production bread and traditional Serbian corn bread with biologically valuable ingredients of red- and yellow- maize. Besides these food products, the original technology of maize cob processing has been developed. Various lignocelluloses granules intended for utilization in different sectors of industry, agriculture and environmental protection.
AB - U radu su prikazani rezultati višegodišnjeg naučnoistraživačkog rada na unapređenju korišćenja kukuruza u Odseku za tehnološka istraživanja Instituta za kukuruz. Ova istraživanja usmerena su ka stvaranju novog asortimana kvalitetne biljne hrane i tehničkih proizvoda. Primenom savremenih tehnologija prerade osvojena je proizvodnja nove i jedinstvene visokovredne hrane: integralno brašno mikronizovanog zrna crvenog, žutog i belog kukuruza, koncentrat za proizvodnju hleba, hleb i proja sa biološki vrednim sastojcima kukuruza crvenog i žutog zrna. Pored toga, razrađena je originalna tehnologija prerade kukuruznog oklaska. Dobijeni su različiti lignocelulozni granulati namenjeni za upotrebu u različitim granama industrije, poljoprivredi i zaštiti životne sredine.
PB - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2 - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1 - Grain quality and the possibility of ZP maize hybrids utilization
T1 - Kvalitet zrna i mogućnosti korišćenja ZP hibrida kukuruza
VL - 9
IS - 1-2
SP - 12
EP - 14
ER -
@article{
author = "Radosavljević, Milica and Jovanović, Rade and Vančetović, Jelena",
year = "2005",
url = "http://rik.mrizp.rs/handle/123456789/101",
abstract = "The study presents results of a long-term scientific and research work on the improvement of maize utilization at the Department of Technology of the Maize Research Institute, Zemun Polje. This research was aimed at the development of new assortment of plant food, feed and maize-based technical products of high quality. The application of modern processing technologies resulted in the production of highly valuable food: whole grain of micronised red-, yellow- and white- maize, concentrate for bread production bread and traditional Serbian corn bread with biologically valuable ingredients of red- and yellow- maize. Besides these food products, the original technology of maize cob processing has been developed. Various lignocelluloses granules intended for utilization in different sectors of industry, agriculture and environmental protection., U radu su prikazani rezultati višegodišnjeg naučnoistraživačkog rada na unapređenju korišćenja kukuruza u Odseku za tehnološka istraživanja Instituta za kukuruz. Ova istraživanja usmerena su ka stvaranju novog asortimana kvalitetne biljne hrane i tehničkih proizvoda. Primenom savremenih tehnologija prerade osvojena je proizvodnja nove i jedinstvene visokovredne hrane: integralno brašno mikronizovanog zrna crvenog, žutog i belog kukuruza, koncentrat za proizvodnju hleba, hleb i proja sa biološki vrednim sastojcima kukuruza crvenog i žutog zrna. Pored toga, razrađena je originalna tehnologija prerade kukuruznog oklaska. Dobijeni su različiti lignocelulozni granulati namenjeni za upotrebu u različitim granama industrije, poljoprivredi i zaštiti životne sredine.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Grain quality and the possibility of ZP maize hybrids utilization, Kvalitet zrna i mogućnosti korišćenja ZP hibrida kukuruza",
volume = "9",
number = "1-2",
pages = "12-14"
}
Radosavljević, M., Jovanović, R.,& Vančetović, J. (2005). Kvalitet zrna i mogućnosti korišćenja ZP hibrida kukuruza.
Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 9(1-2), 12-14.
Radosavljević M, Jovanović R, Vančetović J. Kvalitet zrna i mogućnosti korišćenja ZP hibrida kukuruza. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2005;9(1-2):12-14
Radosavljević Milica, Jovanović Rade, Vančetović Jelena, "Kvalitet zrna i mogućnosti korišćenja ZP hibrida kukuruza" Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 9, no. 1-2 (2005):12-14
